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A super sandwich<br />
F O O D & D R I N K<br />
DAN DOHERTY SHARES A DELICIOUS RECIPE FOR A PERFECT QUICK<br />
LUNCH FROM HIS COOKBOOK TOAST HASH ROAST MASH<br />
Dan says: “The Reuben is a classic. Either from<br />
Nebraska or, as is more commonly believed, New York<br />
(there are a few theories as to which is true), it’s one of<br />
the best sandwiches out there – the sandwich that has<br />
everything. To me it represents a Saturday lunch with a<br />
cold beer, watching the football with friends.<br />
“Rather than using the traditional sauerkraut, I prefer<br />
the tang of a good gherkin. Let’s face it, we all have a<br />
jar of gherkins lurking in our cupboard, but few of us<br />
have sauerkraut. I also prefer this served as an open<br />
sandwich, almost cheese-on-toast style, with the cheese<br />
as the crowning glory on top of the meaty goodness.”<br />
Toast Hash Roast Mash by Dan Doherty,<br />
published by Mitchell Beazley, £20. www.<br />
octopusbooks.co.uk Photographer - ©<br />
ANDERS SCHØNNEMANN<br />
Reuben open top (rye bread,<br />
salt beef and Swiss cheese)<br />
Preparation time: 10 minutes<br />
Cooking time: 10 minutes<br />
Ingredients - makes 2<br />
2 slices of rye bread<br />
50g (1¾oz) salt beef/corned beef, sliced to<br />
your desired thickness (I like mine<br />
5mm/¼ inch thick)<br />
2 large gherkins, sliced lengthways,<br />
5mm (¼ inch) thick<br />
2 slices Swiss cheese<br />
10g (¼oz) butter<br />
For the dressing:<br />
2 teaspoons mayonnaise<br />
1 tablespoon ketchup<br />
1 teaspoon horseradish sauce<br />
freshly ground black pepper<br />
To make the dressing, mix all the ingredients<br />
together and set aside. Have your grill ready to<br />
go, on a medium heat. Take the rye bread and<br />
divide the salt beef between the slices, then<br />
layer the sliced gherkins on top and finish each<br />
one with a slice of cheese. Heat a non-stick<br />
pan over a medium heat and add the butter.<br />
When it begins to foam, place each sandwich<br />
in the pan and cook it for one minute, then put<br />
the pan straight under the grill. As the cheese<br />
melts, the bottom will start to crisp up.<br />
It’ll take about 4 minutes to be ready, by which<br />
time the base will be crisp and the cheese will<br />
be bubbling. Serve with a good spoon of the<br />
dressing on the side.<br />
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